Sunday, January 23, 2011

Jalapeño Popper Dip


It's all about football in our house on this overcast Sunday. Hubby got up early to watch the Packers and Bears play, but he will miss the Steelers and Jets game later because he has to go to work. He's a huge Steelers fan, so Hubby isn't happy he has to go to work and miss his team play. Frankly, I couldn't care less about the Packers/Bears game, but after watching the Dennis Byrd clip on Sportscenter this morning, I'm rooting for the Jets. Hubby isn't happy about this, so I made him jalapeño popper dip to appease him a little bit. I think he's forgotten all his anger, as right now he's got a bit of dip on his chin . . . Happy football day!

Jalapeño Popper Dip

2 8-ounce packages cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 4-ounce can chopped green chilies, drained
5 jalapeños, seeded and diced (or sub two 4-ounce cans of diced jalapeños, drained)
1/2 cup parmesan cheese, grated
1/2 cup Panko breadcrumbs
Preheat oven to 400º. Stir together sour cream, cream cheese, and mayo in a large bowl until combined.
Finely chop jalapeños.
Add green chilies and jalapeños to cream cheese mixture and stir.
Add Panko and parmesan cheese in a small bowl and mix to combine.
Pour cream cheese mixture into an oven safe dish.
Sprinkle Panko mixture on top.
Bake, uncovered, for 15 minutes, then put it under the broiler for 1-3 minutes to brown the top.
Serve with chips, pita chips, crackers, veggies, and bread. Enjoy!

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